Follow any instructions on rice packet for rinsing. Add sushi rice and water to a saucepan and place lid on and make sure it's secure. Bring to the boil and then reduce and simmer for around 7 minutes. Don't lift the lid as it's important to keep in all the steam. Switch off the heat and leave to cook in steam for a further 7 minutes.

In a small bowl mix the rice vinegar, sugar and salt until mostly disolved. Once rice is ready poor this mixture in with the rice and mix well. Transfer to a cool bowl and fan rice while mixing carefully until cool.

Cut a sheet of nori in half and cover with a thin coating of rice but leave a thin strip uncovered at one end. Place any combination of chosen fillings in a strip in the middle of rice covered area. Use either the mayo or wasabi or a mixture of the two. Dampen the strip of nori left uncovered and roll. This is made a lot easier with the help of a sushi rolling mat which can be brought for under £1.

Variations - Crispy fried tofu makes a great filling. I love to make mine with Cauldron's marinated tofu pieces (sold in most big supermarkets)